Nov 9, 2011

My answer to my red kuri squash purchase was this exotic Indian inspired soup. Coconut milk, cumin, garam masala, curry powder and cilantro balance out the sweetness of the roasted red kuri squash, to create this aromatic soup. Serve this with a piece of garlic naan and you have yourself a meal. If you love the flavors of Indian cuisine, you will love this soup.

I cheated with the naan.

Trader Joe's sells frozen garlic naan that only takes 2 minutes to heat up. I've had requests to create a naan recipe from scratch (I promise I didn't forget, it's still on my to do list) but store bought naan worked perfectly fine, they sell naan in most supermarkets nowadays.

I was even thinking of cutting the naan into small squares to create garlic naan croutons, wouldn't that be cool?

The serving size will slightly vary depending on the size of your kuri squash. Adding chili pepper gives this soup some heat but I'm leaving that optional. Roasted pumpkin, or acorn squash would also work. Added bonus, this is vegan and gluten free!

45 comments
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I love squash and soup and curry so this is a winner in my book. I think I will stop at the roadside stand today and get a squash and make this tomorrow. Would be lovely with a dollop of greek yogurt on top too. Yummy.

I bought a squash that looked EXACTLY like these, at a vegetable stand in Paris early October of this year, and wanted to bring it home to keep the seeds, dry them out, and grow my own the following year. No dice, the squash was confiscated at the airport because it was on the list of veggies not allowed to be brought into the country. :( I looked it up and it was called a Potimarron.. and is said to taste similar to chestnuts. (Just thought I'd share that with you) Thanks for the lovely recipe!

I would have stuck a seed somewhere - in a used tissue in my pocket or somewhere in my wallet wrapped in a dollar bill - somewhere. My friend's g-mother came from Russia back in the mid 1800's and was not allowed to bring the heirloom black Russian tomatoes w/her. She put some seeds in her handkerchief and the tomatoes are still going strong -passed from generation to generation. I have some. They're beautiful and so tasty!

Gina -- This is the same recipe that I use to make curried butternut squash soup (not quite as pretty as this one is). I make the naan from the Allrecipes.com website. I always cooked them in the house (I told everyone it was to test the smoke detector) until this last summer when I finally cooked them on the grill as directed. Will never do it any other way. Not only 1000% better but no visits from the fire department. Love your site. Deborah

This is unbelievably good! I saw the squash at the farmer's market this weekend and made the soup today. (Would never have glanced at the squash had I not seen this recipe; wouldn't have known what to do with them). This is soooooo yummy! Will definitely make again.

Another way is to simply scoop the seeds, cube the kuri and simmer it with broth and coconut milk . I just translated a German recipe similar to this , but with mango dices .Very good . You do not need to peel a kuri the skin becomes soft when simply simmered with other ingredients .That makes it so perfect.

I added the Garlic Roasted Cauliflower into this soup after pureeing it to make it a little heartier and it was so filling and delicious! Just need to cut the cauliflower into bite sized pieces. And I will definitely try making it with the skin on next time for less work!

Unfortunately, looks like kuri is a winter squash and it's summer in Florida. I used acorn squash instead - it was good, but I'd like to try it again with the kuri to see the difference. WOULD NOT recommend using the red chili pepper though! It made it way too hot for us. I used a dollop of Fage fat-free Greek yogurt to neutralize it, but it still burned. Next time, I'll omit the pepper and find that elusive kuri!

I found the kuri squash here in Alberta, Canada at Safeway, but only in the fall, I will buy extra this fall to freeze. Two vegetarians in the family, so love the recipes. Some meat eaters in family love this soup too!

I saved the seeds from the kuri, tossed it with garam masala and olive oil, and roasted them in the oven. They not only taste great but work at a beautiful garnish alongside the cilantro on top of the soup!